S’mores Cupcake Extravaganza

Name: S’mores Cupcake Extravaganza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ⅓ cup sugar; 1 cup all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 large egg; ½ cup buttermilk; ½ cup vegetable oil; 1 tsp vanilla extract; ½ cup boiling water; 1 cup mini marshmallows; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped

Highlighted under: Artisan Bakery Recipes

I can’t resist a good s’mores dessert, and these s’mores cupcakes are my ultimate indulgence. With their graham cracker base, rich chocolate ganache, and a toasted marshmallow top, every bite is a nostalgic trip to summer campfires. I love that I can enjoy this classic treat in cupcake form, bringing together the best of both worlds. These cupcakes are not only fun to make but also a hit at any gathering, showcasing a delightful combination of flavors and textures that everyone will adore!

Created by

Emily

Last updated on 2026-02-07T17:42:27.998Z

When I first created these s’mores cupcakes, I wanted to capture the essence of classic s’mores, complete with toasted marshmallows, rich chocolate, and the crunch of graham crackers. After several trials, I found that using a graham cracker crust not only makes the base delicious but also gives it that authentic s’mores touch. Each layer adds a unique flavor and texture, making the cupcakes truly special.

One important aspect I learned while making these cupcakes is to use a kitchen torch to toast the marshmallows on top. This method gives a perfectly charred flavor that complements the sweetness of the chocolate ganache below. It took a few tries to master the technique, but the wow factor is absolutely worth it!

Why You'll Love These Cupcakes
Decadent chocolate flavor meets crunchy graham cracker crust
Toasted marshmallow topping for that authentic s’mores experience
Perfectly portioned cupcakes for sharing or enjoying solo

Mastering the Graham Cracker Crust

The foundation of these s’mores cupcakes lies in the graham cracker crust. Using fresh graham cracker crumbs is crucial for the best flavor and texture. I recommend crushing them yourself from whole crackers rather than using pre-packaged crumbs to maintain a coarser texture that holds up well against the cupcake's softness. Press the mixture firmly into the bottom of the cupcake liners to create a sturdy base, ensuring they don’t crumble when you bite into the finished cupcake.

When baking the crust, watch for slight browning around the edges—this is an indicator that the sugars are caramelizing and the crust is developing flavor. Allow the crust to cool completely before adding the chocolate batter; this prevents the cupcakes from sinking into a warm, unsteady base and helps maintain that delectable graham cracker crunch.

Tips for Rich Chocolate Ganache

The chocolate ganache not only adds indulgence but also serves as the perfect glue for the marshmallow topping. When heating the cream, ensure it reaches just boiling—bubbles should be forming but not rolling over the sides, as boiling cream can scorch quickly, ruining the flavor. After pouring it over the chopped chocolate, let it set for one minute; this allows the chocolate to melt perfectly, resulting in a glossy ganache. If it appears grainy, whisking for a bit longer usually helps smooth it out.

To achieve the ideal consistency for pouring, allow the ganache to cool slightly before applying it to the cooled cupcakes. If it’s too thick, it can be gently reheated over low heat until it reaches a pourable state. Should you have any leftovers, it can be stored in the refrigerator for a week and used for drizzling over ice cream or as a dip for fruit.

Perfecting the Marshmallow Topping

Toasting with a kitchen torch gives you control over the marshmallow’s final texture and flavor. Aim for a golden-brown color and watch closely, as it can go from lightly toasted to burnt very quickly. If you don’t have a kitchen torch, you can place the assembled cupcakes under a broiler for a minute or two—just keep an eye on them to prevent burning. The toasting not only enhances the flavor but also adds that lovely aroma reminiscent of campfire s’mores.

If you're looking for a slightly different take, consider using flavored marshmallows—like caramel or chocolate—for an interesting twist. For a vegan alternative, substitute traditional marshmallows with vegan marshmallow options and ensure the ganache is made with dairy-free chocolate. These swaps allow everyone to enjoy these delightful s’mores cupcakes while catering to dietary preferences.

Ingredients

Gather the following ingredients to make your s’mores cupcakes:

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup sugar

For the Chocolate Cupcake

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg
½ cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
½ cup boiling water

For the Marshmallow Topping

1 cup mini marshmallows

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, chopped

Make sure you have all your ingredients ready for an easy baking experience!

Instructions

Follow these steps carefully to create your s’mores cupcakes:

Prepare the Graham Cracker Crust

Preheat your oven to 350°F (175°C). In a large bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a cupcake pan lined with cupcake liners. Bake for 8 minutes and then let cool.

Make the Chocolate Cupcake Batter

In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the egg, buttermilk, oil, and vanilla. Gradually pour the wet ingredients into the dry, mixing until just combined. Stir in boiling water until the batter is smooth.

Bake the Cupcakes

Fill each cupcake liner with the chocolate batter, filling them about two-thirds full. Bake in the preheated oven for 15 minutes or until a toothpick comes out clean. Allow them to cool completely before adding the ganache.

Prepare the Chocolate Ganache

In a saucepan, heat the heavy cream until just boiling. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for a minute, then whisk until smooth. Spoon the ganache over the cooled cupcakes.

Add the Marshmallow Topping

Top each cupcake with mini marshmallows. Using a kitchen torch, carefully toast the marshmallows until golden and charred to your liking.

Enjoy the delightful flavors of your homemade s’mores cupcakes!

Pro Tips

For an extra twist, add a layer of chocolate chips to the graham cracker crust for added richness. Ensure to monitor the marshmallows closely while toasting
they can go from perfectly toasted to burnt in seconds!

Storing and Serving Suggestions

These s’mores cupcakes can be made ahead of time, making them a convenient treat for gatherings. Stored in an airtight container in the refrigerator, they will stay fresh for up to 3 days. If you prefer a softer marshmallow topping, warm them slightly in the microwave for 10-15 seconds just before serving; this will give them that gooey texture reminiscent of campfire s’mores.

For serving, you can add a sprinkle of crushed graham crackers or a drizzle of extra ganache on top for an added visual appeal. Presenting them on a rustic wooden platter garnished with some chocolate squares and whole graham crackers creates an inviting display that enhances the nostalgic experience.

Troubleshooting Common Issues

If the cupcakes overflow during baking, it may be due to overfilling the liners. Aim to fill each liner about two-thirds full to allow room for rising. For dryness, check your baking time; each oven is different, and they should ideally come out moist and fluffy without being undercooked.

If your ganache isn't glossy or appears grainy, it may not have been mixed thoroughly or was overheated. Reheat gently and stir until smooth. If using chocolate chips for the ganache, ensure they are good quality; lower-quality chocolate can result in a less satisfying texture and flavor.

Scaling Up or Down

This recipe can easily be scaled to fit larger gatherings; simply double or triple the ingredient quantities and bake in batches. If you'd like a smaller batch, consider halving the quantities and using a mini cupcake pan for bite-sized treats, adjusting the baking time to around 10-12 minutes.

For variations in flavor, try incorporating ingredients such as peanut butter or caramel into the cupcake batter or the ganache. A touch of espresso powder can intensify the chocolate flavor without adding a distinct coffee taste, making it more sophisticated while still retaining that classic s’mores essence.

Questions About Recipes

→ Can I make the cupcakes in advance?

Yes, you can prepare the cupcakes a day in advance. Store them in an airtight container without the ganache and marshmallows, then assemble before serving.

→ What if I don’t have a kitchen torch?

You can broil the cupcakes in the oven on low heat for a few minutes, watching them closely to prevent burning.

→ Can I use other types of chocolate?

Absolutely! Feel free to substitute with milk chocolate or dark chocolate, depending on your preference.

→ How do I store leftover cupcakes?

Store any leftovers in a refrigerator for up to 3 days. Keep them in an airtight container for the best freshness.